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Yield
6 servings (serving size: 2/3 cup)

How to Make It

Heat the oil in a large saucepan over medium heat. Add parsnip and celery, and cook 4 minutes, stirring occasionally. Add rice and the next 5 ingredients (rice through broth), and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in almonds.

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